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Pastry Revolution 43
Pastry Revolution 43
Pastry Revolution 43
Pastry Revolution 43
Load image into Gallery viewer, Pastry Revolution 43
Load image into Gallery viewer, Pastry Revolution 43
Load image into Gallery viewer, Pastry Revolution 43
Load image into Gallery viewer, Pastry Revolution 43

Pastry Revolution 43


Montagud Editors
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Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.

Issue #43 is all about dairy products. It features the work of chefs such as Jordi Roca of El Celler de Can Roca in Girona; Yann Duytsche of Dolç in Barcelona; Magnus Nilsson of the lamentably shuttered Fäviken in Sweden; Pierre Hermé of the renowned Parisian pastry shops; Fabrizio Fiorani of Bulgari in Tokyo; Thomas Raquel of Le Bernardin in New York City;and Cristobal Castillo and Natalia Patti of Carmen Gourmet in Barcelona.

In Spanish, Paperback. Color photographs throughout.

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